Laughing Bird Shrimp With Black Garlic Salsa Recipes

RELLENO NEGRO (BLACK TURKEY STEW)

Steps:

• For the recado negro paste: Bring a large pot of water to a boil.
• In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
• Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
• In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
• For the "boot": Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
• Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.

LAUGHING BIRD SHRIMP WITH BLACK GARLIC SALSA

Steps:

• For the salsa: Pulse the olive oil, tomatoes, garlic, cucumber, jalapeno, onion, and lime zest and juice in a food processor until coarsely pureed. Season with salt and pepper. Keep in the refrigerator.
• For the shrimp: Heat the oil in a skillet over high heat. Saute the shrimp for 3 minutes. Season with salt and pepper.
• To serve, slice the avocados and squeeze lime juice over them to prevent them from browning. Season with salt and pepper. Mix the trout caviar with some olive oil. Divide the avocados among 4 plates. Top with a generous spoonful of salsa, the shrimp and the caviar.

CHOCOLATE CLAMS AND SALSA

Steps:

• For the dressing: Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper.
• For the salsa: In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve.
• For the refried beans: Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.
• Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.
• Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm.
• For the clams: Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.
• Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.
• Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges.

ROCK SALT SHRIMP

Steps:

• Preheat an oven to 400 degrees F.
• Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes.
• Add the minced garlic and olive oil to a mixing bowl to prepare the marinade.
• Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes.
• Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.

MARCO'S PLANTAIN SALSA

Steps:

• In a skillet over medium heat, melt the butter with the canola oil. Add the onions and saute with the garlic and leeks until translucent. Add the plantains and continue sauteing for 5 minutes. Add the bonito flakes and allspice and continue sauteing for 2 to 3 minutes. Transfer the mixture to a food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.

POPCORN ROCK SHRIMP WITH SPICY HONEY

Steps:

• Chuck Hughes' golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.
• For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
• For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.
• In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
• Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.